Ingredients
- 2 lbs mussels
- ½ onion
- 5 cloves garlic
- 1 tablespoon ginger
- 1 tablespoon coconut oil
- 1 can coconut milk
- 1 stalk lemongrass
- 2 kaffir lime leaves
- ¼ cup tequila optional
- ½ bunch fresh cilantro
- kosher salt to taste
- juice of 1 orange
- zest and juice of 2 limes
- 1 teaspoon sesame oil
- 2 tablespoon soy sauce
- 1 clove garlic
- 2 teaspoon chili oil
- 2 tablespoon coconut sugar
- 2 tablespoon fish sauce
Method
Make the Chili Sauce
- In a medium saucepan, combine orange juice, lime juice and zest, sesame oil, soy sauce, garlic, chili oil, coconut sugar, and fish sauce.
- Simmer over low heat, reducing by 25%.
- Set aside.
Cook the Mussels
- In a sauté pan, heat coconut oil over medium heat.
- Add diced onion and sauté until softened, 3–4 minutes.
- Add grated ginger and chopped garlic; cook for 2–3 minutes more.
- Deglaze with tequila (if using) and reduce by 80%.
- Add mussels, coconut milk, kaffir lime leaves, bruised lemongrass, and reserved chili sauce.
- Cover and simmer for 5 minutes, or until mussels have opened.
- Discard any that remain closed. Season broth with kosher salt to taste.
- Stir in chopped cilantro.
To Plate
- Transfer mussels and broth to a shallow serving bowl.
- Spoon sauce generously over top.
- Garnish with additional cilantro and a squeeze of lime if desired.
- Serve with crusty bread or jasmine rice to soak up the broth.